Fresh shrimp, crisp vegetables, creamy avocado, and plenty of lime make this a bright seafood recipe that tastes especially good served cold with crunchy tortilla chips. It’s a refreshing no-cook dish, letting the citrus gently cure the shrimp for a light, vibrant appetizer or light meal.
Why You’ll Love This Recipe
- No stove required. The lime juice does all the work, making this a true no-cook dish.
- Fresh, vibrant flavor. Tomatoes, cucumber, avocado, and cilantro keep every bite bright and colorful.
- A little heat from jalapeño. Adjustable to taste for as much or as little spice as you like.
- Perfect for warm-weather gatherings. Light, refreshing, and easy to serve chilled.
Ingredients
- 1 lb raw shrimp, peeled, deveined, and diced
- 1 cup fresh lime juice
- 2 ripe tomatoes, diced
- 1 cucumber, diced
- ½ red onion, finely diced
- 1 avocado, diced
- 1 to 2 fresh jalapeños, sliced
- ½ cup fresh cilantro, chopped
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp Cajun seasoning
- Salt and black pepper, to taste
How to Make Southern Soul Shrimp Ceviche
1. Prepare the shrimp. Place the diced shrimp in a glass bowl and completely cover with the fresh lime juice.
2. Cure the shrimp. Cover and refrigerate for 20 to 30 minutes, stirring occasionally, until the shrimp become opaque.
3. Drain the lime juice. Drain off some of the lime juice while leaving enough behind to keep the shrimp ceviche juicy and flavorful.
4. Add the fresh ingredients. Add the tomatoes, cucumber, red onion, avocado, jalapeños, and cilantro to the shrimp.
5. Season the ceviche. Sprinkle in the Cajun seasoning, garlic powder, salt, and black pepper. Drizzle with olive oil.
6. Toss gently. Gently toss the shrimp ceviche until the seafood, avocado, and vegetables are evenly coated without crushing the avocado.
7. Chill and serve. Refrigerate for another 10 to 15 minutes to bring the flavors together. Serve the shrimp ceviche chilled with tortilla chips or toasted bread.
Tips for the Best Shrimp Ceviche
- Use the freshest shrimp available. Since the citrus is doing the “cooking,” quality matters even more here.
- Make sure the shrimp is fully submerged in lime juice. This ensures it cures evenly throughout.
- Don’t over-cure the shrimp. Twenty to thirty minutes is enough; leaving it too long can make the texture overly firm.
- Add the avocado gently. Tossing carefully keeps the pieces intact instead of turning mushy.
What to Serve with Shrimp Ceviche
Tortilla chips are the classic pairing for scooping, but toasted bread or tostadas work well too.
Frequently Asked Questions
Is the shrimp in ceviche actually raw?
The lime juice denatures the proteins in the shrimp similarly to heat, which changes the texture and appearance, though it’s a different process than cooking with heat. Use only very fresh, high-quality shrimp intended for raw preparation.
Can I use pre-cooked shrimp instead?
Yes, if you prefer a fully cooked version, use pre-cooked shrimp and simply toss with lime juice and the other ingredients without the curing time.
How long will shrimp ceviche keep?
It’s best enjoyed the same day it’s made, ideally within a few hours, for the best texture and freshness.
Southern Soul Shrimp Ceviche
Ingredients
Equipment
Method
- Place the diced shrimp in a glass bowl and completely cover with the fresh lime juice.
- Cover and refrigerate for 20 to 30 minutes, stirring occasionally, until the shrimp become opaque.
- Drain off some of the lime juice while leaving enough behind to keep the shrimp ceviche juicy and flavorful.
- Add the tomatoes, cucumber, red onion, avocado, jalapeños, and cilantro to the shrimp.
- Sprinkle in the Cajun seasoning, garlic powder, salt, and black pepper. Drizzle with olive oil.
- Gently toss the shrimp ceviche until the seafood, avocado, and vegetables are evenly coated without crushing the avocado.
- Refrigerate for another 10 to 15 minutes to bring the flavors together. Serve the shrimp ceviche chilled with tortilla chips or toasted bread.
